While we can get mushrooms year round, for some reason, winter always seems like a more appropriate season for mushroom dishes.
This easy and tasty tart is a good example for such dishes. It is hearty yet not too heavy – just perfect for a cold days lunch or dinner.
Instead of pastry, I’ve decided to use thinly sliced potatoes for the crust. Unlike what some recipes suggest, here I’ve used raw potatoes without any earlier cooking or frying, and the result was excellent. The crust was light and tasty, with crisp edges. I will no doubt use it again with other types of filling.
The added red wine enhances the mushrooms earthy aroma, and the sage and goat cheese add theirs. Once the bake is in the oven it feels like the humble electric oven is transformed into a wood stove oven.
Served with a nice glass of wine, this dish will chase the winter cold away.
Notes:
* Use fresh, unpeeled, thin skin potatoes, so that they will keep their shape when baked and not turn into a mash.
* I’ve used goat cheese flavored with crushed olives, but any other plain or flavored goat cheese can be used instead.
* As for the wine, while there’s no need to use an expansive one, it is important to use good quality wine, one you would have no problem drinking.
Makes: 6
Prep time: 30 minutes
Baking time: 50 minutes
Ingredients:
For the filling:
1 package (8 oz, 225 grams) white button mushrooms
1 package (8 oz 225 grams) Cremini mushrooms
2 oz (60 grams) butter
1 Tbs light olive oil
1 small yellow onion, diced
1 Tbs salt
½ tsp freshly ground black pepper
¼ cup flour
½ cup red wine (I’ve used Pinot Noir)
Half pint (235 ml) heavy cream
¼ tsp freshly grated nutmeg
1 L egg
5.4 oz (155 grams) fresh goat cheese (see notes)
5 fresh sage leaves, thinly cut
For the potato crust:
3 medium white potatoes, unpeeled, sliced thin
½ tsp salt
¼ tsp freshly ground black pepper
1 Tbs olive oil
1. Preheat the oven to 380F (195C). Remove the legs from the mushrooms (keep for stock) and slice the caps.
2. In a large pan on medium-high heat, mix the butter, oil and diced onion. Fry gently, mixing occasionally, for 2-3 minutes, until the onion turns translucent and begins to brown.
3. Add the sliced mushrooms, salt and pepper, and mix well. Fry for 4-5 minutes, until the mushrooms are soft and golden, and the liquids evaporated. Reduce the heat to medium.
4. Add the flour and mix well. Cook for 1-2 minutes, until all the fat is absorbed in the flour. Gradually, add the wine and mix well. Add the heavy cream and mix well. Cook, mixing occasionally, for 3-4 minutes, until the mixture thickens. Add the nutmeg, taste and adjust seasonings, if needed. Cool to room temperature. Add the egg and mix well.
5. In a medium bowl, mix the sliced potatoes with the salt, pepper and olive oil. Layer the potato slices in a 9.5” (24 cm) square pan. Top with the filling and goat cheese. Scatter the sage all around.
6. Place the pan in the lower part of the oven and bake for 50 minutes, until the filling and goat cheese are golden-brown.
Let stand for 10 minutes in the pan before serving.
Wonderful recipe Chef Ronit!!
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Thank you Cheryl! So nice to hear. 🙂
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what a great idea! I love the mushroom mixture with potato! 🙂 yummy
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Thank you Peter! I too love the combination of potatoes and mushrooms. It’s really one of the best. 🙂
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Looks like a great flavorful dish Ronit. I love mushrooms and you have made a very interesting dish using the potatoes as a crust. Love it!
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Thank you Indu. I’m glad you liked the recipe. The potato crust was a hit. It works so well with the mushrooms. Highly recommended. 🙂
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Oh, gosh! Be still my heart!!! I know it won’t be the same, but what can I substitute for the wine? I have only half of a half-pound package of mushrooms left, but I see a trip to the grocery store tomorrow. ;->
Virtual hugs,
Judie
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Glad to hear! 🙂
The wine adds such a dominant flavor and color here, it’s hard to think of a substitute. However, if you can get unsweetened red grape juice it can give very nice results as well.
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The friends that I usually give the leftover wine to are not nearby right now, so not sure what I would do with the remaining amount. Maybe I can find a tiny bottle of a nice red. I understand the importance of the flavor, but leftovers languish into vinegar. Hey, maybe that’s not such a bad thing! ;->
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Small bottle, then use the rest in another dish? I love adding some wine to stews or hearty soups. 🙂
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Good idea. I have a package of sirloin steaks, so maybe Steak Au Poivre with a mushroom wine sauce?
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mmmmmm now I’m hungry! 🙂
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Lovely idea! Also, excellent images of the process. –Deb
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Thank you Deb! I’m glad to hear! 🙂
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Looks delicious! Great idea with the potato crust!
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Thank you Greg! 🙂
The potato crust was so tasty and easy. I will definitely make it again.
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O M G – what an incredible idea!! I can’t wait to make this, although I will try to make half the recipe since I no longer cook for a family. YUM YUM YUM !!
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Thank you Cecile! 🙂
Half a recipe would definitely work well here. I was actually thinking for next time, to bake it in two smaller pans, so that each portion will get more of the side crispy potatoes.
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Great idea!!
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Yum!!! Love mushrooms!
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Thank you Kendall. Same here! 🙂
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Welcome!
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Hi! I nominated you for the Dragon´s Loyalty Award|https://nataschaspalace.wordpress.com/2016/01/24/a-dragons-loyalty-award-and-how-about-recipe-for-a-%c2%a8sweet%c2%a8kiss
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Thank you Natascha! I truly appreciate you nominating me. Sorry for not participating in the award scene – I just can’t ffind the time for it…
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Don’t worry! That is no problem! I hope people will check out your blog as a result of nominating you! 😙😙👍👍
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Thank you! 🙂
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Wow! Looks delicious Ronit! The potato crust idea is incredible good!
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Thank you Freda! 🙂
I can’t take credit for the potato crust, I’ve seen it in a few recipes, but all asked for some early preparation, which I admit I was too lazy to follow, so ended up with this, which worked out well. 🙂
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That’s great Ronit! Plus saves time too 🙂
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Yes please 🙂 Looks delicious for sure!
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Thank you Tony, I’m glad to hear. The tart is also a great side dish for a nice steak! 🙂
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Very interesting recipe with Potatoes as the base.. Looks soo delicious! 😋 How I strongly wish that I was not allergic to mushrooms!
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Thank you Sneha! 🙂
Sorry to hear you’re allergenic to mushrooms, but the good thing is that you can use the potatoes crust with other types of fillings. 🙂
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I love the chunks of goats cheese!!! Yum!
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Thank you Elaine! Adding the goat cheese was a last minute decision, but well worth it. 🙂
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Always worth it!!! 😉
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Looks really nice and super tasty Ronit! 🙂
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Thank you Linda, it was indeed, and quite easy to make. 🙂
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LOVE the potato “crust”! Delicious, as always, Ronit! 😋
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Thank you Nancy! So nice to have you “visit” again. 🙂
I’m glad you liked the idea. It was indeed tasty and I will definitely use the potato crust again.
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Wow what a grt recipe..love it
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Thank you Vidya! 🙂
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Sounds delicious! And it looks absolutely delicious too! 🙂 I bet that potato crust was so crunchy and yet tender at the same time – yummy! 🙂
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Thank you Linda. I loved the potato crust – especially the crunchy edges. 🙂
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Oh my! Looks delicious! Those crispy potatoes…
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Thank you Susan! The potato crust paired wonderfully with the mushrooms. 🙂
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Yum:)
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Looking at your wonderful creamy mushroom tart Ronit, I think I would have sat and finished it all 🙂
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Thank you Nandini. That’s a great compliment! 🙂
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Rondit, WELL DONE! The photos make me hungry right now. 🍓
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Thank you Gail! That’s a great compliment. 🙂
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I am a huge fan of potatoes and mushrooms!
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Same here! 🙂
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This sounds like a perfect combination – mushrooms, goat cheese, wine. And, the potato crust makes for a stunning presentation. .
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Thank you Sheryl! It was a very satisfying dish, perfect for the cold weather. 🙂
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Yum. That’s all I can say.
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Thank you Mimi! It definitely sums it all very nicely! 🙂
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Who doesn’t like a mushroom tart? You took it to another level, Ronit, when you used potatoes to make the crust. This sounds delicious and I’m pinning it. Thanks!
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Thank you John, so nice to hear! 🙂
The addition of potatoes made the tart lighter, and, at least for me, tastier. I will definitely make this again.
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These look delish! Will have to try this recipe, Ronit ! Thanks for sharing:))
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Thank you Sangeeta! 🙂
I’m glad you liked the recipe and hope you’ll enjoy the results. I’ll be happy to hear your comments. 🙂
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Will certainly let you know:)
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Outstanding recipe!! Will definitely try – confessions of a mushroom aficionado
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Thank you for commenting. I’m glad to hear and hope you’ll enjoy the results. I’ll be happy to hear your comments. 🙂
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yum….
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Thank you! 🙂
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Hm, I love all ingredients, and now thinking that I haven’t tried mushrooms with goat cheese.. or I tried.. 😀
And potato crust is a super tasty crust! 🙂
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Thank you Mila! Mushrooms go so well with goat cheese and potatoes. I’m sure you’ll love the combination once you’ll try it. 🙂
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Your blog is amazing!
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Thank you John, for such a great compliment. 🙂
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Yum! This tart looks amazing!
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Thank you Sabrina. So nice to hear. 🙂
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I love how you took just a few simple, everyday ingredients and transformed them into something utterly gourmet! I see I haven’t stopped by for awhile! My bad!! 🙂
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I’m glad you stopped by and thank you for all the lovely comments. 🙂
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Ronit, another amazing dish! The idea of using potatoes as a crust is actually really clever and I will definitely try that one myself 🙂
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Thank you Roxanne! The potato crust was a great hit, especially the crunchy sides. 🙂
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Potato crust? what a brilliant idea. In that case I can even use sliced, seasoned eggplant as the base. I love mushrooms and chicken, such a great combination.
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Thank you Liz, I’m glad you liked the idea. 🙂
As for the eggplant, I think it could work better if the slices are fried/roasted first, like in Moussaka, to help keep their shape.
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